Meat and Poultry Identification

30 Meat and Poultry Identification

Objective • Understand the elements that compose meats and how they impact the texture of the meats.

Meat Composition Cuts of meat and poultry are a combination of muscle, connective tissue, fat, and sometimes bone

Muscle continued • Muscle tissue constitutes the most important part of meat • Water is the main ingredient in muscle tissue, comprising up to 75 percent • Loss of water during the cooking process is called shrinkage • Excessive shrinkage can cause a meat or poultry dish to be dry and tough

Muscle continued Protein is the second most abundant element in muscle tissue Protein gives cooked meats much of their texture, nutrients, and flavor

Muscle continued Muscles are made up of long thread-like cells held together by connective tissue Strands of muscle tissue run in the same direction giving each muscle a grain

Muscle Cutting perpendicular to the grain shortens the muscle strands and creates a tender finished product

Connective Tissue continued The amount of connective tissue in a cut of meat determines the toughness of the cut Active muscles have the most connective tissue Older animals have more developed connective tissue than younger animals

Connective Tissue Elastin (silver skin) and collagen are two types of connective tissue Elastin in meats should be removed during the cutting and trimming process because it is tough When collagen is cooked with moisture, it breaks down into tender, rich gelatin

Fat continued • Fat provides moisture, tenderness, and flavor to meats • Two types of fat to consider when evaluating meat include • subcutaneous • intramuscular • A moderate layer of fat can protect meat from drying out

Fat continued Well-fed animals develop streaks of fat within a muscle, called marbling

Fat Generally, the more marbling a carcass has, the better its grade will be Marbling makes certain cuts more tender, juicy, and flavorful

Objective • Summarize how aging affects the texture of meat.

Aging continued • Aging greatly influences the texture of meat • Enzymes are complex proteins produced by living cells that bring about many different reactions in the body • Enzymes in meat cause muscle tissues to relax and even break down connective tissue

Aging Some meats are aged to improve flavor and tenderness—beef, lamb, and certain game meats Pork, veal, and most poultry do not improve from aging and should be used as fresh as possible

Rigor Mortis • Shortly after death, all carcasses pass through a state called rigor mortis • While in this state, meat is difficult to cut and extremely tough to eat • As time passes, the muscle tissue begins to relax and becomes usable

Dry Aging continued The traditional method involves hanging a carcass or large cut of meat in a low humidity refrigerator for as long as six weeks

Dry Aging The surface of the meat becomes dry or moldy When ready to use, the surface is trimmed and the interior muscle is left tender and flavorful Through trimming and shrinkage, up to 20 percent of the meat can be lost

Wet Aging • With wet aging, meat is aged in vacuum-sealed plastic bags • It is the most common aging method used today • Wet aging has none of the loss associated with dry aging and is more cost effective

Objective • Explain the factors to consider when selecting the best cooking method for a cut of meat.

Meat and the Cooking Process continued The amount of connective tissue is the most important consideration when choosing a cooking method for a cut of meat

Meat and the Cooking Process Cuts from the shoulder section are best simmered, braised, or stewed Tender cuts from along the back are best when roasted, grilled, or sautéed

Objective • Summarize how meats and poultry are inspected and graded in the United States.

Inspection and Grading Inspection and grading are two separate functions performed by the United States Department of Agriculture (USDA) Inspection is mandatory Grading is voluntary

Inspection continued The Food Safety and Inspection Service (FSIS) of the USDA conducts inspections to ensure the safety of much of the meat sold in the US

Inspection • USDA inspectors • inspect live animals before slaughter • examine the animals’ organs after slaughter to ensure the animals are not ill or diseased • ensure that meat is handled, processed, and stored under sanitary conditions

Grading continued The USDA grades meats and poultry Quality grades are based on an evaluation of traits related to flavor, tenderness, and juiciness

Grading continued • Traits examined for quality grading include • marbling • maturity • muscle conformation • Yield grade is an evaluation of the amount of lean, closely trimmed boneless cuts a carcass will produce

Grading • Yield grades for beef and lamb are rated on a scale of 1 through 5 • 1 provides the most lean, boneless product • 5 has the most fat and waste

Objectives • Understand how meat carcasses are cut and identified for foodservice use. • Recognize subprimal cuts of meat and the appropriate cooking methods for each.

Foodservice Cuts • After slaughter, meat carcasses are cut into primal cuts • Primal cuts are broken down further into subprimal cuts • The USDA and the North American Meat Processors Association (NAMP) established the Institutional Meat Purchasing Specifications (IMPS) to identify subprimal cuts

Beef The most commonly used cattle for beef production are steers and heifers

Primal Cuts of Beef Short Loin Chuck Rib Sirloin Round Brisket Flank Short Plate

Chuck Chuck continued One of the most active muscles in the animal and rather tough Chuck cuts are often braised, stewed, or utilized for ground beef

Chuck continued • Square Cut Chuck, IMPS# 113 • An untrimmed, primal cut of the chuck • Typically braised, stewed, or used for ground beef

Chuck • Shoulder Clod, IMPS# 114 • A boneless shoulder muscle that is usually braised or roasted • Chuck Roll, IMPS# 116A • A boneless cut of the chuck that does not include the arm portion • Sold rolled and tied • Typically braised or roasted

Rib Rib continued • Directly behind the chuck, the rib section has seven rib bones • The main muscle is called the rib eye • The rib section is very tender and is utilized for steaks and roasting

Rib continued • Rib, roast ready, IMPS# 109 • Trimmed and tied and ready to roast

Rib continued • Rib Eye, IMPS# 112 • The boneless version of the rib roast (IMPS# 109) • Rib Steak, boneless, IMPS# 1103A • A portion cut from the rib eye roast • Usually grilled or broiled

Rib • Rib Eye Roll Steak, boneless, IMPS# 1112 • The portion cut from the rib eye roast with the lip portion removed • This cut is grilled or broiled

Loin Short Loin Sirloin continued A tender cut used for roasts and steaks Since the loin is long, it is further divided into the short loin and sirloin

Loin continued • Short Loin • The section of the loin adjacent to the rib • Its two main muscles are the strip loin and the tenderloin • Sirloin • The rear section of the loin, adjacent to the round • It is often cut into top and bottom sections

Loin continued • Strip Loin, boneless, IMPS# 180 • A boneless cut commonly fabricated into steaks • When used whole, it is roasted

Loin continued • Strip Loin Steak, boneless, IMPS# 1180 • Also known as the New York strip steak • Commonly grilled or broiled

Loin continued • Porterhouse Steak, IMPS# 1173 • Similar to the T-bone steak • Contains the strip loin and a section of the tenderloin • Is served grilled or broiled

Loin continued • Tenderloin, peeled, side muscle on (PSMO), IMPS# 189A • Has had the fat layer peeled off • Typically roasted

Loin continued • Tenderloin Steak, IMPS# 1190 • Also known as filet mignon • Typically grilled or broiled

Loin continued • Bottom Sirloin Butt Steak, IMPS# 1185B • A boneless steak cut from the ball tip • Served grilled or broiled

Loin • Sirloin Butt Tri Tip, IMPS# 185D • A tender, flat muscle • Typically roasted, grilled, or broiled

Meat and Poultry Identification